This is the second in my series of amuse bouche based on fresh lychees. (Here is the first in the series). This one I fried using the small-batch tempura batter from Morimoto: The New Art of Japanese Cooking, and served it with a Togarashi-spiced mayo, black sea …

This is the first of three amuse bouche I have in mind based on fresh lychees. (Hey, did you know that the plural of amuse bouche is amuse bouche? Learn something every day.) You could also serve all three as an appetizer trio instead of an amuse.

Pretty much everyone loves a quesadilla. Whether you are feeding a 3-year old with mild Monterey jack, or a sophisticated foodie with taleggio and grilled figs, a tortilla and melted cheese is quick to make and irresistible. Let me tell you about a simple trick which will …

Goo what? Gougères, pronounced "goo-zherz". You make a simple choux paste (aka ) dough, mix in some cheese, and bake them. There is no chemical or yeast leavening, they rise from steam and the structure created from gluten and eggs. The same dough (minus the cheese) is used to make …

Snacky Pants and I just got back from a lovely date-night dinner at Nishino, which is our very favorite Japanese restaurant in Seattle. (My wife is still deciding what nickname she wants to go by on the blog. So for tonight it is Snacky Pants.) Located in an unassuming little shopping center next to a …

This was the third course for my recent “underground” dinner party, and definitely my favorite. The panko-crusted egg was a late-night inspiration. I’ve been on a hunt for new ways to add crispy textures in unexpected places. The crunchy panko makes a really cool counterpoint …